Pastitsio

Layered Greek casserole of tubular pasta, cinnamon-and-allspice spiced beef or lamb mince in tomato sauce, and a thick béchamel with kefalotyri or parmesan, baked until deep gold. Closely related to moussaka but with pasta replacing aubergine.

Pairs Perfectly

Xinomavro from Naoussa, Greece. The northern Greek Nebbiolo-adjacent grape meets the cinnamon-allspice meat sauce and the pasta substance ingredient by ingredient, the firm tannin handles the substantial dish, and the regional logic is unbeatable.

Pairs Well

Côtes du Rhône Villages from a serious producer, France. The Grenache-Syrah blend brings warm-spice depth and supple tannin that mirrors the cinnamon-and-allspice marinade.

Agiorgitiko from Nemea, Greece. The southern Greek answer with red-fruit lift, supple tannin, and savoury character meets the dish where Xinomavro is unavailable.

Worth Seeking Out

Lebanese red blend from the Bekaa Valley, Lebanon. Warm-spice depth and Mediterranean savouriness with regional fidelity across the eastern Mediterranean.

Avoid

High-tannin reds at full extract — clash with the béchamel; oaked whites — wrong against spiced meat; light delicate reds — overwhelmed; reds above 14% alcohol — dominate.

Failing That

An entry-level Crozes-Hermitage.

If All Else Fails

Côtes du Rhône.

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